Stuffed Eggplant


4.3 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.7
  • Total Fat: 9.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 435.5 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 26.8 g

View full nutritional breakdown of Stuffed Eggplant calories by ingredient
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Submitted by: MILLSKI


This is delicious! This is delicious!
Number of Servings: 4


    1 large eggplant
    1 lb ground turkey
    1 onion, medium chopped finely
    2 bell peppers, small chopped
    1 can tomato sauce
    1 tbs grated parmasan
    salt, pepper & garlic powder to taste


1. Cut eggplant in half lenthwise and scoop out center leaving just a little around the edge.
2. Cut up eggplant center into smallcubes. Lightly brown meat. Season meat a bit with salt, pepper and agarlic powder. Add vegetables and cook until tender adding more seasoning to taste. Add about 1/4 cup of the tomato sauce when it's almost ready. Add 1 cup of cooked rice (left over rice is good). Stir well
3. Fill eggplant shells pour the tomato sauce over the eggplants - put a little olive oil in the bottom of the pan, and place stuffed eggplants in pan. Sprinkle with grated parmesan.
4. Cover pan with lid or foil, and bake for 30 minutes at 350 f or 180 c.

Number of Servings: 4

Recipe submitted by SparkPeople user MILLSKI.


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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Very good dish. Make sure to also make a veggie side felt a like it was very meat based. but very good - 1/15/11

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  • 1 of 1 people found this review helpful
    I don't see rice in the ingredients list. Is is included in the nutrition facts? - 2/2/10

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  • Very Good
    1 of 1 people found this review helpful
    Tastes even better the next day. - 10/26/07

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  • I used ground deer in place of ground turkey - 4/20/15

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  • My boyfriend and I had this for dinner and then lunch the next day we liked it so much. It makes a lot of stuffing, too much for the 2 hollowed out halves, but it makes a great snack. This recipe has already been requested for next week. - 1/16/13

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  • decent, but not my favorite way to use an eggplant. - 2/12/10

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  • Very good, I would definitely make this again! - 6/9/09

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  • I make a similar dish substituting ground chuck. I also soak the insides of the eggplant in cold water for 30 minutes to get out the bitterness. It's delicious! - 5/13/09

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  • tastes exactly like my spaghetti only much healthier! Would've been easier if recipe stated which size can of tomato sauce to use, and what size the nutr. info was calculated on though. - 1/29/08

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  • I replace the turkey with smart ground soy meat. Its amazing! - 1/9/08

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  • I make this recipe with a couple of differences. I add chopped fresh tomatoes, and whatever summer squash I have frozen from the garden, and I use chopped fresh turkey when I have it. - 11/28/07

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  • Husband and I enjoyed immensely - 10/1/07

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  • This is amazing tast wonderful i added cheep hot sauce to it i like it spicy. The whole family actual ate it. I even emaild it to my mom. THanks for the great dish - 9/20/07

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  • Delicious! I have a very similar version where I add pearl barley and baby spinach and use 2 large eggplants. This adds a lot more volume for the calories and is a great way to your veggies in! - 9/14/07

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